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Zucca Butternut Balsamica Arrostita | Roasted Balsamic Butternut Squash

Butternut squash’s natural sweetness is its most remarkable feature. When roasted, its natural sugars combined with balsamic vinegar create the most divine caramelization, enhancing the flavor and elevating this humble vegetable to new heights. The roasted sage leaves, garlic cloves, and generous drizzles of balsamic vinegar add layers of rich flavor to this otherwise simple recipe. This is a comforting fall side dish, but I also love it leftover cold and chopped and tossed into a green salad topped with a sprinkle of walnuts pieces. However you decide to serve this healthy and delicious recipe, be sure to pair it with a crisp, dry wine such as Centanni’s Falerio, a beautifully balanced blend of Pecorino, Passerina, and Trebbiano grapes from the Le Marche region.

Receipt Date: March 31, 2021
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 two-pound Butternut Squash, seeds scooped out and cut in 1/4″ thick x 3″ long slices

4 tablespoons Balsamic Vinegar

4 tablespoons EVOO

15 Fresh Sage Leaves, cleaned and dried

10 Garlic Cloves, minced

Pinch of Sea Salt, to taste

Pinch of Black Pepper, or red chili flakes

Directions

Preheat oven to 450ºF and prepare a large baking sheet, either lined with parchment paper or well oiled with EVOO to prevent sticking. Step 2: Remove from oven, carefully flip each slice so as not to break them. Return to oven and bake for 8 to 10 minutes, until golden-brown at the edges. Remove garlic cloves and discard. Place the slices on a serving tray. Garnish with the sage leaves and serve immediately. Cook’s note: The squash can be sliced up to 24 hours ahead and refrigerated in Ziploc bags. Bake up to 6 hours ahead and reheat at 450ºF (230ºC) for 4 to 5 minutes until hot.
Place the butternut squash slices in a large bowl and combine with all the other ingredients, toss to coat evenly.
Transfer the ingredients to the prepared baking sheet in a single layer.
Roast for 20-30 minutes, flipping each slice after 10 or 15 minutes or until nicely browned on both sides.

Amy’s Favorite Pairing

Centanni-FALERIO D.O.C

$32.00 750 ml

Additional Pairings

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